Sample Wedding À La Carte Menu

Butlered Hors D’oeuvres:

• Asparagus & Shiitake Mushroom Cigars
• BBQ Pulled Pork on a Jalepeno Corn Canapé
• Beef Tenderloin Parmesan Crostini with Horseradish Crème Fraîche
• Black Sesame Encrusted Ahi Tuna on a Spoon of Asian Slaw
• Caprese Skewers
• Chicken Satay with Peanut Dipping Sauce
• Chili Glazed Bacon Wrapped Scallops, Water Chestnuts or Dates
• Cilantro Sweet Potato and Goat Cheese Cones
• Crab and Goat Cheese Empanadas
• Duck Carnitas with Tomatillo-Avocado Salsa
• Fontina-Risotto Fritter with Arrabiata Sauce
• Granny Smith Apple and Brie Crostini Melts Garnished with Baby Arugula
• Mini Black Bean Burgers with Cilantro Crème Fraîche
• Mini Crab Cakes with a Roasted Red Pepper Aioli
• Mini Beef Sliders Garnished with Honey Mustard and Pickle
• Mini Pulled Pork Sliders with Shaved Red Onion and Cheddar
• Lollipop Lamb Chops
• Mini Gelato Cones (assorted flavors)
• Open Face Heirloom Tomato “BLT” – tomatoes, pancetta, arugula, garlic mayo
• Proscuitto Wrapped Melon spoons
• Scallop or Shrimp Ceviche Spoons with mango salsa
• Spicy Vegetable Empandas garnished with fresh guacamole
• Spinach Prosciutto Palmiérs
• Sun-Dried Tomato and Goat Cheese Tartlets

Soup Shooters

• Butternut Squash and Apple
• Gazpacho
• Chilled Double Melon
• Vegetable
• Seafood Bisque

Quesadillas:

• Chicken, Crab and Vegetables, Pear and Gorgonzola, Pulled Pork
• Pan Seared Scallops Corn Risotto spoons
• Pear and Gorgonzola Quesadillas with caramelized red onion
• Plum Glazed Sausage and Scallion Stuffed Mushrooms

Stationary Hors D’oeuvres:

Baked Brie – Apricots or Blackberries with toasted almonds wrapped in a puffed pastry

Bruschetta Bar – (choice of three spreads):

• Tomato
• Basil and fresh mozzarella
• Wild mushroom
• White bean and roasted garlic
• Hummus or tapanade served with crostinis

Focaccia Bites:

• Red grape, caramelized onion, toasted walnut and gorgonzola
• Roasted tomato, Portobello mushrooms and Onions
• Roasted garlic and Asiago
• Tomato, Basil and Mozzarella with balsamic garlic aioli
• Grilled Vegetables with Fontina

Fillo cups:

• Apricot Chicken Salad
• Curried Chicken Salad
• Roasted Tomato, Eggplant & Feta

Grilled Vegetable Platter – Marinated squash, zucchini, peppers and red onion served with a candied walnut gorgonzola dip
Tuscan Platter – Dried cured meats, assorted marinated olives, goat cheese stuffed peppadews with lemon zest, dried fruits and spiced nuts

Salads:

• Mesclun Salad – with dried cranberries, shaved red onion, toasted almonds, gorgonzola cheese and our housemade balsamic vinaigrette
• Arugula Salad – with shaved fennel and cherry tomatoes tossed in a lemon parmesan dressing
• Strawberry Spinach Salad – with candied walnuts and gorgonzola cheese tossed in a citrus vinaigrette
• Caesar Salad – with parmesan crips

Entrees:

• Braised Beef Short Ribs – in a Port Wine Reduction served with a fresh herb and mushroom risotto cake and balsamic glazed grilled asparagus
• Crispy Fish Panko Encrusted filet of Cod – with a Citrus Beurre Blanc over Mandarin Orange Rice Pilaf
• Filet Mignon – with Brandied Peppercorn Sauce served over Wasabi Mashed Potatoes and Roasted Brussell Sprouts
• Grilled Lamb Chops – with a lamb demi glace, Balsamic Glazed Asparagus and Creamy Rosemary Polenta
• Grilled Veal Chop – Served with veal demi glace, roasted garlic mashed potatoes and julienne carrots and haricot vert
• Miso Roasted Salmon – served over basmati rice with ginger-sesame infused vegetables
• Poached Halibut – with fava beans, corn and mushrooms in a lobster cream sauce served with a sweet pea and currant berry cous cous
• Roasted Salmon – over Sautéed Arugula with Red Pepper Chili Oil and Mango Salsa
• Torri di Melanzane – Tower of roasted eggplant, tomatoes, fresh basil and feta cheese stacked in between crispy wontons
• Veal or Pork Osso Buco – served over corn, red pepper and black bean risotto

Specialty Stations:

Download Specialty Stations Menu

The latest trend in nontraditional wedding fare, coupled with some of our butlered hors d’oeuvres and a few buffet items, and your guests will talk about the creative spread for years to come! Or let us create a custom themed station just for you.

Martini Bar

Choose from 3 specialty martini bars, all served in martini glasses with toppings on the side!

• Mac and Cheese Martini Bar served with two sauces (Champagne & Cheddar or Sherry Gorgonzola Cream)
• Risotto Martini Bar
• Mashed Potato Martini Bar

Toppings for your martini bar: Bacon, scallions, broccoli, mushrooms, proscuitto, sour cream

Carving Station

Select the entrée right for your occasion!

• Roast Tenderloin of Beef
• Prime Rib
• Ham
• Rack of Lamb
• Turkey

Sauces: Horseradish crème fraiche, au jus, honey mustard, sage gravy, brandied peppercorn

Quesadilla Station

One of our chefs will heat them to order while your guests load on the toppings! Choose from:

• Chicken
• Seasoned Beef
• Pulled Pork
• Crab and Vegetable
• Cheese, green chilis and tomatoes

Toppings: Sour cream, salsa, guacamole, scallions

Ravioli Bar

A chef-attended station for that extra sizzle!

• Seafood
• Pumpkin
• Sausage
• Cheese
• Grilled Vegetable
• Wild Mushroom

Sauces: Pink vodka, sage cream, bolognese, marinara, pesto cream

Surf and Turf Station

Marinated hangar steak and cilantro grilled shrimp served over a native corn and black bean salsa.

Toppings: Guacamole, sour cream, jalepeno salsa

Dessert

• Crème Brûlee – classic crème brûlee garnished with fresh seasonal berries
• Miniature Cheesecakes – (assorted flavors)
• Fondue Bar
• Truffles – Peanut butter and chocolate
• Sorbet Martinis – with fresh seasonal berries
• Mousse Martinis – A variety of mousses to choose from topped with seasonal fruit

Fondue Bar

An interactive dessert that gets your guests involved without the guilt!

• White Chocolate Raspberry and Milk Chocolate and Peanut Butter

Dippers

• Pretzels sticks
• Graham crackers
• Vanilla wafers
• Strawberries, grapes and melon